Golden Syrup,
Farmhouse Tea
and
Cherry and Almond Cake
I LOVE golden syrup ~ I always have; I was that naughty child with my fingers in the famous green tin ~ I love it in tarts, puddings, cakes, on toast and in rice puddings especially. I can’t get it France so I always bring back a few tins, it lasts for ages in the tins and I love to keep them (the tins) afterwards to store culinary stuff in them ~ I JUST love the tins and their old fashioned feel ~ I know, I need to get out more! Anyway, I like to visit their website now and then to glean some baking inspiration, they have all sorts of recipes there, and not just sweet ones either; the website also tells the story of the company, which is very interesting, check it out here: Lyle’s Golden Syrup Website ~ and their sister site Taste and Smile which is also fun and packed full of wonderful recipe ideas.
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| Cherry and Almond Cake from the Lyle’s Golden Syrup Site |
Now, the rather elegant cake that you see just above tempted me, so away I scurried to my pantry and yes, I had all the ingredients…..goody goody! However, I did not have a 7″/18cm cake tin though ~ I loaned it to a good friend and haven’t got it back yet ~ so, I thought I would bake mine in a loaf tin, it seemed like a good plan, but not so good on the elegant aesthetic front I fear; my cake looks like a dog’s dinner compared to that sophisticated little madame you see above! However, what I may have lost on high heels, lipstick and sheer good looks was definitely won on taste ~ this was a brilliant cake, although more suited to the “farmhouse tea table” than the “ladies who lunch brigade” I think ……personally speaking that is.
The golden syrup adds a wonderful rich flavour and the double whammy of almond essence and ground almonds makes this a wonderful cake that is not too sweet……the cherries just add that luscious, squidgy texture to make it even moister ~ and I am not normally a lover of glacé cherries, but they do work in this cake. I am sure this would be great in picnics, it would hold up well in transit, also making it ideal for lunch box treats too. Excuse my VERY rustic, farmhouse table photos ~ elegance was not the order of the day, and my friends who were over for afternoon tea devoured this, and I only had a third of a loaf left to put away for another day……..greedy little devils!
I did make a couple of changes ~ I added a wee bit more almond essence and also used golden caster sugar, hence my cake being more “sun tanned” than the original cake….other than that, and baking it in a loaf tin, it was made as posted on the website. This is a lesson in life I feel, never judge a cake by its shape ~ especially if it is long and fat instead of round and demure! I used my lovely free-range hen’s eggs in this, of course, and maybe that’s why it’s very golden also. So here without further ramblings and ravings, is the recipe for this lush and totally delicious cake…….and don’t forget to use your loaf when baking this………
Cherry and Almond Cake
Time to prepare: 20 minutes
Cooking time: 1 hour
Serves: 8 to 10 (or 4 greedy people!)
Cooking time: 1 hour
Serves: 8 to 10 (or 4 greedy people!)
Ingredients:
200g glacé cherries
175g soft margarine or unsalted butter (I used butter)
75g Lyle’s Golden Syrup
75g Tate & Lyle Fairtrade Caster Sugar (I used golden caster sugar)
3 medium eggs, beaten (I used 4 small eggs)
½ tsp almond extract (I used 1 tsp)
150g self raising flour
75g plain flour
½ tsp baking powder
50g / 2oz ground almonds
40g Tate & Lyle Fairtrade Demerara sugar
Method:
1. Grease and line the base and sides of a 18cm/7 inch deep round tin. Heat oven to 180°C/160C fan/gas 4. (I used a 1lb loaf tin)
2. If the cherries are very sticky, rinse and pat dry with kitchen towel then cut each in half, put 50g of the cherries to one side and toss the remainder with a little of the flour.
3. In a large bowl beat the margarine or butter with the Lyle’s Golden Syrup, Tate & Lyle Fairtrade sugar, eggs and almond extract until light and creamy. Sift together the flours and baking powder and stir into the mixture with the almonds and beat together until thoroughly mixed.
4. Stir the cherries into the cake mixture then spoon into the prepared tin and level the surface. Toss the reserved cherries with the Demerara sugar and scatter over the top of the cake, adding any remaining sugar.
5. Bake for 1 hour or until a skewer, when inserted, comes out clean. Leave to cool slightly on a wire rack slightly before turning out of tin to cool completely.
So there we have it, my rustic interpretation of Cherry and Almond Cake! I hope you enjoy this as much as my friends and I did ~ it aint’ pretty but it’s sure tasty (where did that come from??!)…………..and if you do manage to go to Golden Syrup website, check out the savoury section and the Bat’s Wings ~ I’m making them this Halloween ~ what great fun for big kids like me!
See you later,
Karen
Marie says
Todd would love this! He loves fruit types of cakes of any kind. I make him one which has a layer of Marzipan in the centre which he absolutely adores! Your cake looks fabulous Karen! (as always!) xxoo
Annie says
I'm so with you on the yumminess of Lyle's Golden Syrup and the retro beauty of the tins. I make a drainage hole in the bottom of mine and use them to grow herbs in on the kitchen window sill. Mouthwatering cake 😀
Lindsey says
I will have to steal this recipe for the cafe!!
La Table De Nana says
I always add more almond essence..it's my favorite.
Looks great karen!
kitchen flavours says
I have not seen this tin in ages! And cherries in cakes is something that I do not bake often! This sounds good, I like simple cakes like this without any frosting or glazing! Lovely with a cup of plain tea. Thanks for sharing, will check out their website! Have a lovely weekend!
Inspired by eRecipeCards says
just stunning photo… love the second shot, with the slice of cake just a bit pulled from the entire cake!
You are a storyteller on many levels
Karen S Booth says
Marie ~ it really is a GREAT cake and you should try it one day!
Annie ~ what a great idea to use them as planters for herbs etc….as I have about 5 saved right now, I may out them into use. Thanks!
Lindsey ~ Lovely to see you here ~ that recipe would be perfect for the Caff!
La Table De Nana ~ thanks, almonds are my downfall!!
Kitchen Flavours ~ thanks so much ~ you have a great weekend too!
Dave ~ thanks ~ unfortunately the 2nd shot is not mine! LOL! But is is a great cake!!
Thanks all!
Karen
createwithmom says
beautiful cake love the flavour of almond delicious
Liz says
That looks yummy! Did you know that Abram Lyle who's name is on the tin used to manufacture sugar products in Greenock (my home town)! Going to keep this recipe.
Liz @ Shortbread & Ginger
Karen S Booth says
createwithmom ~ thanks, it is a delicious cake.
Karen
Karen S Booth says
Liz ~ I knew there was a Scottish connection, but I did not realise that it was Greenock. So, you hail from the Golden Syrup town then, that is great! I am sure you will love this Liz, the Golden Syrup really adds something special to the cake….
Thanks.
Karen
ashleigh says
Cherry Cake is amazing, love it!
Maya Russell says
Shared on Facebook.
Maya Russell says
Cherry and almond is my favourite cake.
Shared on Twitter, @maisietoo
Penny says
Hello! Made this just this afternoon, and it really is delicious. Have always loved ”farmhouse” cakes for their gorgeous crunchy crust – this is the first I’ve baked myself – and it really doesn’t disappoint! Loved the addition of the cherries and almond, and Golden Syrup is a real plus. It adds a real depth of flavour. And yes, the tins are fabulous – really retro!
Many thanks for sharing the recipe – I will definitely be making this again.
All best wishes,
Penny
Karen Burns-Booth says
Hi Penny, thanks so much for letting me know and I am delighted to have shared one of my recipes with you! Karen